Food Safety Management – Concept Linking Flashcards

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HACCP in practice

Identifies CCPs to keep food safe

HACCP hazard types

Biological, chemical, physical hazards

Why cooperate with health inspectors?

Cooperation ensures faster inspections and shows commitment to safety

Role of re-evaluation in active managerial control

Ensures the system works effectively over time

Why get approval for vacuum packaging (ROP) food?

ROP removes oxygen, which can let *Clostridium botulinum* grow if not managed safely

Why must the person in charge know foodborne illnesses?

They must recognize symptoms that require excluding employees

Foundation of food safety systems

Programs like hygiene, sanitation, and training

Why verify identification of delivery drivers?

It prevents unauthorized people from entering food storage areas

Why keep written food safety policies?

Written policies remind staff of required safe practices

Why monitor critical control points in HACCP?

To make sure food stays safe during each step

Why must sprouting seeds be approved by the health department?

Sprouts can easily grow harmful bacteria if not handled safely

Why keep inspection reports on file?

They show compliance and help track improvements

Role of SOPs in food safety systems

Provide clear, repeatable safety procedures

Why take corrective action when a critical limit isn't met?

To bring food back to a safe condition and protect customers

Why create a crisis management plan?

A plan helps respond quickly to foodborne illness or contamination events

Why regulatory approval is needed after a crisis

Confirms food safety before reopening

Example of active managerial control

Using training, SOPs, and monitoring to reduce risks

Why keep contact numbers for regulatory agencies in a crisis plan?

Quick reporting helps control outbreaks faster

Excluding sick workers prevents foodborne illness outbreaks

Staff must tell managers about illnesses

Purpose of staff health controls

Protects customers from sick employees contaminating food

Why FDA public health interventions matter

They target risk factors for foodborne illness

These “Big Six” pathogens are highly contagious

Managers must report to authorities right away

Why use HACCP in a foodservice operation?

HACCP finds and controls points where hazards can occur

The flow of food begins with purchasing and ends with service

Managers are responsible for food safety at every step

Medical clearance ensures workers are no longer contagious

Follow local health department rules

Why train new employees on hygiene and sanitation right away?

Early training prevents unsafe habits from forming

Why use Active Managerial Control (AMC)?

AMC helps managers prevent food safety problems before they happen

Some illnesses like Salmonella Typhi must be reported

Managers must follow local rules

Reporting illness prevents spread of pathogens

Managers may restrict or exclude sick staff

Why have a person in charge present during hours of operation?

A trained manager ensures food safety rules are followed

Why retrain staff after a violation or mistake?

Retraining fixes unsafe behavior and prevents repeat problems

Why train employees on food defense procedures?

They can spot and report suspicious people or behavior

Why correct inspection violations right away?

Prompt correction prevents repeated violations and protects guests

Why use a food safety management system?

It controls risks and keeps food safe from hazards

Why identify critical control points in the operation?

To find where hazards are most likely to occur and control them

Why cooperate with health officials during a foodborne illness outbreak?

Cooperation helps solve the problem and restore safety

Why HACCP plans are unique

Each is tailored to menu, equipment, and processes

Example of monitoring

Checking food temps every two hours

Why get a variance for live shellfish tanks in restaurants?

The tank water must meet safety standards to prevent contamination

ALERT stands for Assure, Look, Employees, Reports, Threat

It is a guide for building a food defense program

Why get a variance for smoking food to preserve it?

Smoking to preserve food changes normal cooking rules and needs health department approval

Why unauthorized people are a food safety risk

They can tamper with food or access storage areas

Training staff reduces food safety risks

Retraining and corrective action help fix unsafe practices

Why get a variance before curing food?

Curing can allow bacteria to grow if not done under approved conditions

Why verify that controls are working?

To confirm food safety procedures are effective

Why document employee food safety training?

Records prove staff were trained on proper procedures

Corrective action includes discarding food

Cleaning and retraining stops repeat mistakes

Why limit visitor access to kitchen areas?

Fewer people means fewer contamination risks, including deliberate contamination

Purpose of a food safety management system

Actively controls risks and hazards in the flow of food

Why save suspected food in a foodborne illness complaint?

It allows investigators to test and identify the cause

Why record details of customer illness reports?

Accurate records support investigations and legal compliance

Responding to an outbreak includes gathering info, segregating product, and cooperating with authorities

Always review procedures afterward

Proactive vs. reactive managing

Proctive managers prevent problems before they happen

Purpose of consumer advisories

Informs guests about risks of raw or undercooked food
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